Fortune Teller

cooking
Written By Judy Doherty, MPS, PCII
This works great with field trips where the students may not have any experience, such as a farm or farmer’s market.
The students will write down predictions they have about what they will see or perhaps what is for sale at the market. During the field trips they will takes notes of what they actually see to compare with their predictions. This activity is really using the scientific method, whether the students realize it or not. They could also write an English paper comparing predictions with their actual experience. I think it is always a great idea to get as much out of a nutrition activity as possible. And guessing is one of those things that everyone really enjoys. They can learn and have fun at the same time.You can also use the fortune teller or guessing game for nutrition facts on packages, portion size awareness, amount of fiber, fat or sugar in popular foods and much more.By Heather Stinson, Child Nutrition Specialist, Indiana Department of Education, Office of School & Community Nutrition, Indianapolis, Indiana www.doe.in.gov/food
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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